This Creamy Gourmet Wild Mushroom Risotto recipe is an absolute game-changer. It is rich, full of flavors and has the most amazing creamy texture to it. If you are looking for the best vegetarian mushroom risotto recipe, look no further.
Jump to:
This Wild Mushroom Risotto recipe is definitely the winner, and I literally mean it. It has been my signature dish for years and has been the star of my job cook-offs (an interview for chefs where they cook) in the past. Needless to say, it got me the job each time.
Disclaimer: This is not the easiest recipe in this blog, but I promise it will be worth the extra time and effort you put in. It is great for indulging family and friends when accompanied by our delicious Rocket Salad With Parmesan and a glass of nice Sauvignon Blanc!
If you love risotto, you might also want to check Creamy Shrimp Risotto With Peas and Pumpkin Risotto (Risotto Alla Zucca) recipes.
The leftovers of Wild Mushroom Risotto are great for making Italian Rice Balls (Arancini), which is a perfect finger food similar to Icli Kofte (Turkish Kibbeh).
Ingredients and Substitutes
For The Sautéed Wild Mushrooms
Wild Mushrooms
Wild mushrooms are the main flavoring and the star ingredient of this gourmet mushroom risotto recipe. Therefore, they should be fresh, flavourful, and good quality.
You can buy wild mushrooms from the local shops, or farmer's markets. The selection might vary depending on the season. Alternatively, you can use dried mushrooms which are widely available in large supermarkets.
I have been foraging wild mushrooms for a few years now and I can find a good selection of them, especially during fall. One of my favorite recipes to cook with freshly foraged wild mushrooms is Chinese Hot And Sour Chicken Soup as well as this delicious and comforting gourmet mushroom risotto dish.
My favorite wild mushrooms for this risotto dish are:
- Field mushrooms
- Ceps
- Morels
- Chanterelles
- Honey fungus
- Saffron milkcap
- Parasol
- Oysters
For The Risotto
Risotto Rice
The most important ingredient for risotto is the rice and to get the perfect results each time, choose the right type of rice.
Carnaroli, vialone nano, arborio, or Baldo are the best options and they all absorb the liquid well, giving you that lovely creamy texture we are after.
Arborio is the most commonly sold risotto rice in shops.
If you want to buy Carnaroli rice, you might look at larger shops or buy it online from Amazon.
Baldo is available in most Middle Eastern or Turkish shops. It is the same type of rice I use for making my delicious Turkish Rice (Sehriyeli Pilav) recipe.
Vialone Nano is hardly available outside Italy.
Don't rinse the risotto rice before using it. Washing the rice removes the starch, which is what helps give risotto its velvety texture.
Parmesan Cheese
Use a good quality block of parmesan and grate it just before using it. This is a must. Don't even think about using pre-grated cheese. You have to use the real thing for the best flavor and texture in risotto. You can substitute it with Pecorino Romano.
Other ingredients you will need for making Wild Mushroom Risotto are:
- Mascarpone cheese - I add this creamy cheese to all my risotto dishes for a velvety and rich texture. You can substitute it with creme fraiche.
- White wine - It intensifies and enhances the flavor of the risotto. You can use vermouth for a sweeter flavor or omit it for a child-friendly version.
- Butter - A good quality butter gives a creamy texture and rich flavour when added just before the cooking process ends.
- Homemade Vegetable Stock - I prefer using vegetable stock for risotto dishes. However, Chicken Stock works great as well. You can also use store-bought stock or stock cubes if you don't have any stock in hand. Make sure you don't add too much salt as ready-made stocks and stock cubes contain salt already.
- Shallots - They have a finer and sweeter flavour than onions but you can use onions if you don't have them in hand.
For The Mushroom Purée
- Cream - Double cream or heavy cream is necessary for a flavorsome wild mushroom purée which is the secret to a rich and creamy Wild Mushroom Risotto.
- Wild mushrooms - I use the same selection of wild mushrooms I use for the risotto.
How to Make Creamy Wild Mushroom Risotto?
Achieving the perfect flavours and consistency in a risotto can be tricky, especially when the internet is filled with so many incorrect recipes. But once you follow the basic tips and technics I've learned over the years as a chef, you will be able to create your own signature risotto dishes with your favourite ingredients.
Prepare The Mushroom Purée
This simple step is necessary for intense mushroom flavor and extra creaminess.
I use this method for most of my other risotto recipes such as Pumpkin Risotto (Risotto Alla Zucca).
You can be creative and use any type of wild mushroom you like. The color of the risotto will vary depending on what type of mushrooms you use.
To make the purée, heat a pan on medium heat and add olive oil. Sauté shallots until soft and lightly browned.
Add the mushrooms, sauté them for a few minutes and then add the double cream.
Cook for a few more minutes until the mushrooms are softened and the cream has reduced halfway.
Take the pan off the heat and turn the mushrooms into a purée by using a food processor or a hand blender. Set it aside.
Sauté The Mushrooms
That's the second step for making wild mushroom risotto.
To sauté the mushrooms, melt the butter in the pan that you will be making the risotto on medium heat. Add the mushrooms (dried or fresh ones) and chopped garlic, and gently sauté until lightly browned.
Spare half of the mushrooms for garnishing the risotto, keeping them warm. Leave the rest of the mushrooms in the pan and start making the risotto.
Cook The Risotto
Add the shallots and the olive oil to the pan where you have half of the sautéed mushrooms.
Gently sauté them until soft and translucent. Don't let the shallots brown as it would ruin the flavor of the risotto.
Add the rice and cook for a few minutes until they are semi-translucent. Make sure the grains are heated thoroughly before adding the wine.
Add the white wine when the rice is hot enough and cook until all the alcohol evapoates.
Turn the heat to low and start adding the simmering chicken stock a ladle each time.
Keep stirring the rice every 30-40 seconds until the stock is totally absorbed by the rice. Add more stock when there is no more liquid in the pan and repeat the same process until the rice is nearly cooked but still crunchy.
Add the mascarpone cheese, salt and pepper at this point and cook a few more minutes.
Check the rice, add the mushroom purée and cook for a few more minutes. Add more liquid if necessary until it's cooked al dente.
Add the cold butter and give it a vigorous stir. This stage is called mantecatura; the continuous stirring of butter into the risotto to develop creaminess.
Turn the heat off and add the grated Parmesan cheese on top. Do not stir the Parmesan cheese in, and let the risotto rest for 5 minutes with a lid on before serving.
Heat the remaining mushrooms for garnish if necessary in a pan or a microwave. Serve the risotto and garnish with chopped herbs and the sautéed mushrooms.
Top Tips From The Chef
Use the right type of rice
The most important ingredient for risotto is the rice and to get the perfect results each time, choose the right type of rice. Carnaroli, vialone nano, arborio, or baldo are the best choices for making creamy risotto dishes.
Don't rinse the risotto rice before using it. Washing the rice removes the starch, which is what helps give risotto its velvety texture.
Make sure the broth/stock is warm
Adding cold liquid to the risotto when it's cooking will slow down the cooking process, and may end up shocking the rice so it won't absorb as much liquid. Keep your stock/broth simmering on low heat.
Add a ladle at a time. cooking and stirring over medium heat until the rice is al dente. This helps the rice to fully absorb the liquid and flavours. Do not add the stock all at once.
Keep your attention fully on your risotto
Don’t let your risotto simmer unattended. Stirring is a crucial part of cooking risotto. It helps the rice to release its starch and gives the risotto a creamy texture.
Check and stir often, ideally every 30 seconds to achieve the velvety texture we are after.
Stirring also helps to prevent it from drying out or sticking to the bottom of the pan.
Adding the butter and Parmesan cheese
Always add the butter just before the cooking process end. Make sure the butter is cold, and fresh out of the fridge. Add the butter and stir until combined.
Add the Parmesan cheese when the cooking process is finished. Turn the heat off, sprinkle the cheese, do not get tempted to stir it, cover it with a lid, and leave for 5 minutes before serving.
Serving Suggestions
You can serve risotto either as a main dish or as a side dish depending on what you decide to include in them.
We usually have this mushroom risotto as a side dish, but it can also make a great vegetarian main dish on its own as it definitely doesn't lack any flavors.
Serve this delicious Wild Mushroom Risotto as a main meal along with a bowl of salad such as Coban Salatasi (Turkish Shepherd's Salad), Rocket Salad With Parmesan, or Greek Cucumber Salad.
It is also the perfect companion for simple lamb or fish dishes such as Baked Sea Bass in Foil - Firinda Levrek, BBQ Garlic Butter Prawns, and Sac Kavurma (Turkish Lamb Sauté).
Recipe FAQs
Even though it is mainly up to your personal preferences or whatever you have to hand, I prefer using more neutral wines such as Pinot Grigio or Sauvignon Blanc. You can check this detailed guide on which white wine is best for the particular type of risotto if you are interested.
Although it might change the texture and the taste of the risotto slightly, you can reheat it in a microwave. Set your microwave to two minutes on medium heat and warm your risotto stirring from time to time.
You can use dried mushrooms or a mixture of both. Dried mushrooms add an intense flavor and umami taste to the risotto as well as a darker color.
If you are using dried mushrooms, boil them for a few minutes and let them soak in hot water for another 15-20 minutes or until softened.
Drain and roughly chop them when they are softened and sauté them with butter for making the base of the risotto.
Keep the water you soaked the dried mushrooms in and add it to the stock when cooking the risotto for extra flavor.
Related Recipes
For more delicious rice recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this creamy, comforting, and rich Wild Mushroom Risotto as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
Creamy Wild Mushroom Risotto
Equipment
- 1 Saucepan
Ingredients
Mushroom Purée
- ½ shallot (large) (Finely chopped)
- 200 g button mushroom (roughly chopped)
- 100 ml double cream
- 1-2 tablespoon olive oil
Mushroom sauté
- 1 tablespoon butter
- 1 clove garlic (finely chopped)
- 250 g fresh wild mushroom (you can substitute this with 40 grams of dried wild mushrooms)
Mushroom Risotto
- 1-2 tablespoon olive oil
- ½ shallot (large) (finely chopped)
- 320 g risotto rice (carnaroli, vialone nano, arborio or baldo)
- 115 ml dry white wine or vermouth (½cup)
- 1 liter vegetable stock or chicken stock
- 1 tablespoon mascarpone cheese
- 50 g butter (cut in small cubes)
- 80 g parmesan cheese (grated)
- 1 tablespoon chives or parsley (finely chopped)
- salt+pepper (to taste)
Instructions
Mushroom purée
- Heat the pan with olive oil at medium heat.
- Add the shallots and gently fry them.
- Add the mushrooms and sauté for a few minutes.
- Add double cream and cook at low heat for another few minutes until mushrooms are softened.
- Make a purée by using a food processor or a hand blender.
- Set aside and proceed to prepare the mushroom to sauté.
Mushroom sauté
- If you are using dried mushrooms, boil them for a few minutes and let them soak in hot water for another 15-20 minutes or until softened. Then drain the softened mushrooms and chop them. Set them aside to use them in your sauté. Also, keep the mushroom water you soaked the dried mushrooms in and use it in combination with the chicken stock when cooking the risotto for extra flavor.
- Melt the butter in the pan that you will be making the risotto on medium heat.
- Add the mushrooms (dried or fresh ones) and chopped garlic, and gently sauté until lightly browned.
- Spare half of the mushrooms for garnishing the risotto, keeping them warm.
- Leave the rest of the mushrooms in the risotto pan.
Mushroom risotto
- Heat the chicken stock or vegetable stock in a pan and leave it on low heat simmer. Set aside. You will use this when cooking the risotto.
- Add the olive oil to the risotto pan (where half of the mushroom sauté is at) and add shallots, gently fry at low to medium heat until soft and translucent.
- Add the rice and cook a few minutes until they are semi-translucent then add the white wine, and cook until all the alcohol evaporates.
- Turn the heat to low and start adding the simmering chicken stock a ladle each time.
- Keep stirring the rice every 30-40 seconds until the stock is totally absorbed by the rice.
- Add more chicken stock when there is no more liquid in the pan and repeat the same process until the rice is nearly cooked but still crunchy.
- Add the mascarpone cheese, salt, and pepper at this point and cook a few more minutes before adding the mushroom purée.
- Check the rice and add more liquid if necessary until it's cooked al dente. Add the butter and give it a good stir.
- Turn the heat off and add the grated Parmesan cheese on top. Do not stir the Parmesan cheese in, and let the risotto rest for 5 minutes with a lid on before serving.
- Heat the remaining mushrooms for garnish if necessary in a pan or a microwave.
- Serve the risotto and garnish with chopped herbs and the sautéed mushrooms.
Notes
- Carnaroli, vialone nano, arborio, or Baldo are the best options and they all absorb the liquid well, giving you that lovely creamy texture we are after.
- Don't rinse the risotto rice before using it. Washing the rice removes the starch, which is what helps give risotto its velvety texture.
- Keep your stock/broth simmering on low heat. Add a ladle at a time, cooking and stirring over medium heat until the rice is al dente.
- Check and stir your risotto often, ideally every 30 seconds to achieve the velvety texture we are after.
- Always add the cold butter just before the cooking process end.
- Add the Parmesan cheese after removing the risotto from the heat.
- Check the seasoning at the end and adjust it to your taste.
Nutrition
This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.
Ayla
Made this a few nights ago for my husband and he raved that it was better than the restaurants and that it was a total keeper and I couldn’t agree more!! Thank you for this delicious recipe!